3 Reviews

This was easy to throw together and the ingredients matched well. It was a nice spicy quick one pot meal. Only thing is I don't think it really needed to be cooked on low for 8 hours, after a few hours the peppers were done and it was ready to have the rice added.

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morgainegeiser July 08, 2010

I am fairly new to crockpot cooking (even though I'm 52 years old) but when I saw this recipe a light went off "NOT ENOUGH LIQUID" the light kept telling me. After barely 4 hours in the crockpot on low, I returned home to a foul smell. I went to the crockpot and pulled off the lid - I had a big burned on gooey mess (no, I did not add the cheese or rice). Like other reviwers, I feel that the time specified is way too long and/or the liquid amount is NOT enough. Imagine had I not been home until the meal was suppsoed to be ready......I can't imagine what a mess I would have found. I think someone needs to go back and double-check the amounts specified in this recipe.

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vinasgal March 13, 2013

My family liked this recipe. It is much like beans and rice I used to make on stovetop. I was very glad to find a crock pot version. I cooked it for about 3 hours on high without the rice or cheese. Then turned it to low. At the 4 hour mark I added the rice and a little more water because it looked like too much liquid had cooked off to handle the rice. At the 5 hour mark, I turned it off and stirred in the cheese. It came out well this way but would not work for someone who really wanted to leave it cooking all day long while they ignored it.

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stephaniemesler July 11, 2012
Crock Pot Mexican Casserole